ATHOS

• Mazara red prawn carpaccio – vegan prawn mayonnaise, yuzu emulsion, almonds, citrus jelly
• Millefeuille of avocado and salmon – passion fruit
• Clam soup – toasted black bread
• Tuna tartare – yuzu gel, mango chili sauce, avocado mousse
• Scallops on celeriac cream – shiitake mushrooms, capocollo chips, seaweed powder
• Shrimp and mango salad – fresh coriander
• Vegetable millefeuille – Sardinian pecorino fondue, crispy bread wafer, beetroot chips
• Eggplant caponata – crunchy almonds
• Beef tartare – truffle scent
• Beef tartare cracker – onion, fried egg yolk, chicory, vegan mayonnaise
• Caprese at the three tomatoes – balsamic pearls, pesto sauce, crispy bread wafer
• Aubergine parmigiana – fondue, parmesan wafer, hot spicy emulsion, aubergine chips

• Risotto with red prawns (Mazara del Vallo) – lime, pistachio powder
• Maccheroncini with grouper – cherry tomatoes, basil, saffron cream of courgette flowers
• Bronze drawn spaghetti (Garagnano) – mullet bottarga, clams
• Linguine – mandarin mussels, tuna bottarga
• Risotto – citrus pesto, shrimp tartare
• Risotto – creamed shrimp, lime cream, shrimp carpaccio
• Garganelli – Pistachio di Bronte pesto, ricotta cream, confit cherry tomatoes
• Spaghetti alla chitarra – courgette flowers, burrata stracciatella, basil scent
• Risotto – broad bean cream, burrata drops, blueberry
• Pumpkin confit risotto – Cannonau wine reduction, Parmesan cream drops
• Licorice risotto – lavender honey
• Maltagliati pasta – asparagus cream, crispy bacon
• Emmer (farro) – tomato mousse, buffalo stracciatella, parsley chlorophyll
• Crispy tuna (low temperature) – shallot crackers, tomato jelly, caper pâté, parsley chlorophyll
• Tuna with two sesame – citrus mayonnaise
• Sea bass in pink salt – vegetable pie, vegan turmeric mayonnaise, rosemary emulsion
• Octopus – vegetable cream, carasau bread
• Fillet of turbot – Pantelleria capers, cherry tomatoes, thyme, black salt
• Sicilian stuffed squid
• Seared croaker – potato cream, pistachio, pumpkin pâté drops
• Monkfish and grouper (pot cooking) – clams, mussels
• Swordfish rolls – citrus fruits
• Beef fillet (low temperature) – potato pie, demiglace sauce, spinach chlorophyll
• Beef rolls – pistachios
• Beef fillet (low temperature) – pea purée, balsamic reduction, vegetable pie
• Duck breast with orange – two chocolates
• Stew – ginger, vegetables
• Boiled meatballs – potato cream, green sauce, pepper sauce
• Grilled vegetables – chickpea hummus, Moroccan spiced lentils
• Eggplant rolls
• Poached egg – parmesan cream, crunchy bacon

• Sicilian cannolo (decomposed)
• Black chocolate and pear tart – vanilla ice cream
• Tiramisu my way
• Semifreddo – crunchy and candied orange
• Semifreddo – almonds

No snack items are listed in the provided menu.

Chef’s Style & Influences

Italian, Sicilian and Sardinian cues with seafood, citrus, pistachio, and low-temperature cooking.